Sunday, November 17, 2013

Pickled Sausage

Great with Beer!


Ingredients

1 12-16 oz package small smoked sausage, fully cooked
(I use the thinnest sausage I can find. These are Team Realtree Baby Links. They are made in Phenix City, Alabama. My favorite are Sunset Farms Smoked Links, made in Valdosta, Georgia.)
1 table spoon salt
2 gloves garlic
White vinegar (approx 2 cups)
Fill a quart mason jar with the sausage cut to size to fit in the jar
Add salt and garlic
Bring vinegar to a boil in a small stainless steel pot and pour over the sausage.
Let cool about an hour and store in refrigerator.
I do not like to use metal lids for pickled food. The blue lid is from a mayo jar.

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